Name: Hummingbird Cake with Cream Cheese Frosting
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: American
Ingredients: 3 ripe bananas, mashed; 1/2 cup sugar; 1/4 cup brown sugar; 1 large egg; 1/4 cup canola or vegetable oil; 1 and 1/2 cups flour; 1 teaspoon baking powder; 1 teaspoon baking soda; 1/2 teaspoon salt; 1/2 cup sweetened shredded coconut; 1/2 cup diced pineapple, patted dry; 1/2 cup chopped pecans; For the Cream Cheese Frosting:; 4 ounces cream cheese, softened; 1/4 cup butter, softened; 1/2 cup powdered sugar; 1/2 teaspoon vanilla extract; 1/2 teaspoon ground cinnamon

A delightful Southern classic, this Hummingbird Cake combines the tropical flavors of bananas and pineapple with the richness of pecans and cream cheese frosting. This loaf version maintains all the charm of the traditional layer cake while being simpler to prepare.

Why You’ll Love This Recipe

This Hummingbird Cake is the perfect balance of convenience and indulgence. The moisture from ripe bananas and sweet pineapple creates an irresistibly tender crumb, while the cream cheese frosting adds a tangy contrast to the sweet, fruit-filled cake. It’s an impressive dessert that doesn’t require advanced baking skills, making it perfect for both weeknight treats and special occasions. The blend of tropical flavors with warm cinnamon notes creates a cake that feels both comforting and special.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Ripe bananas provide moisture and natural sweetness that forms the foundation of this cake’s flavor. The riper your bananas, the more flavor they’ll contribute—those with brown speckles are perfect.

Sugar works with brown sugar to create the right sweetness level while helping to tenderize the crumb of the cake.

Brown sugar adds a deeper, caramel-like sweetness and contributes to the cake’s moist texture due to its molasses content.

Eggs provide structure and stability to the cake while adding richness.

Canola or vegetable oil creates moisture that keeps the cake tender for days. Unlike butter, oil remains liquid at room temperature, ensuring the cake stays soft even when refrigerated.

Flour provides the structure for the cake. The moderate protein content of all-purpose flour creates the perfect balance between tenderness and structure.

Baking powder and baking soda work together as leavening agents to give the cake its rise. The baking soda also reacts with the acidic ingredients to create a tender crumb.

Salt enhances all the flavors in the cake and balances the sweetness.

Sweetened shredded coconut adds texture and a tropical flavor that complements the other fruits perfectly.

Diced pineapple brings bright, tropical acidity and juicy bursts of flavor throughout the cake. Patting it dry prevents excess moisture from affecting the cake’s texture.

Chopped pecans contribute a buttery crunch that contrasts beautifully with the soft cake. They’re a signature ingredient in traditional Hummingbird Cake.

Cream cheese creates a tangy frosting that balances the cake’s sweetness. Its slight acidity cuts through the rich, sweet cake.

Butter blended with cream cheese creates a stable, spreadable frosting with rich flavor.

Powdered sugar sweetens the frosting while dissolving completely for a smooth texture.

Vanilla extract adds depth and warmth to the frosting.

Ground cinnamon brings a warm, spicy note that ties all the flavors together and gives the cake its distinctive character.

Directions

Preheat the oven to 350°F (175°C) and grease a loaf pan.
Mix bananas, sugars, egg, and oil in a bowl. Add dry ingredients (flour, baking powder, baking soda, salt) and fold in coconut, pineapple, and pecans.
Pour the batter into the prepared loaf pan and bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean. Cool on a wire rack.
For the frosting, beat the cream cheese and butter until smooth. Add powdered sugar, vanilla extract, and cinnamon, and beat until fluffy.
Once the cake is completely cool, spread the cream cheese frosting over the top and sprinkle with additional chopped pecans.
Slice and serve. Enjoy!

Servings and Timing

This Hummingbird Cake recipe yields 8 servings, with each slice containing approximately 280 calories. The preparation takes about 15 minutes, and the baking time is around 60 minutes, for a total time of 1 hour and 15 minutes. Allow additional time for the cake to cool completely before frosting, typically about 1-2 hours depending on your kitchen temperature.

Variations

Gluten-Free Version: Substitute the all-purpose flour with a 1:1 gluten-free flour blend.

Nut-Free Option: Omit the pecans and replace with an equal amount of additional coconut or rolled oats for texture.

Spiced Hummingbird Cake: Add 1 teaspoon of ground cinnamon and ¼ teaspoon of nutmeg to the cake batter for a warmer, spicier flavor profile.

Mini Cakes: Divide the batter among muffin tins for individual hummingbird cupcakes, reducing the baking time to about 18-22 minutes.

Pineapple Variations: Use fresh pineapple instead of canned for a more vibrant flavor, or try using crushed pineapple instead of diced for a more uniform texture.

Tropical Twist: Add ¼ cup of diced mango along with the pineapple for an extra tropical flavor dimension.

Storage/Reheating

Counter Storage: The frosted cake can be stored at room temperature in an airtight container for up to 2 days. If your kitchen is warm, refrigeration is recommended to prevent the frosting from becoming too soft.

Refrigerator Storage: For longer storage, keep the cake refrigerated in an airtight container for up to 5 days. The cake may firm up slightly when cold but will return to its tender texture after sitting at room temperature for about 30 minutes before serving.

Freezer Storage: The unfrosted cake can be frozen for up to 3 months. Wrap it tightly in plastic wrap, then in aluminum foil. Thaw overnight in the refrigerator before frosting. Alternatively, freeze individual slices wrapped separately for convenient portion control.

Frosting Storage: If you want to prepare elements in advance, the cream cheese frosting can be made up to 3 days ahead and stored in an airtight container in the refrigerator. Let it come to room temperature and give it a quick whip before spreading on the cake.

FAQs

Can I use frozen bananas for this Hummingbird Cake?

Yes, frozen bananas work perfectly in this recipe. Thaw them completely and drain any excess liquid before using. Frozen bananas are often even sweeter and more flavorful than fresh ones, making them ideal for baking.

How do I know when the cake is done baking?

Insert a toothpick or thin knife into the center of the cake. If it comes out clean or with just a few moist crumbs (but no wet batter), the cake is done. Due to the moisture content of the fruits, be careful not to confuse moist cake with underbaked batter.

Can I substitute fresh pineapple for canned pineapple?

Absolutely. Fresh pineapple provides excellent flavor, but it’s important to pat it very dry to remove excess moisture. Canned pineapple is more consistent in moisture content, but fresh will give a brighter flavor.

Why do I need to let the cake cool completely before frosting?

Applying frosting to a warm cake will cause the frosting to melt and potentially make the cake soggy. A completely cooled cake ensures the frosting sets properly and maintains its texture.

Can I make this cake ahead of time for a special occasion?

Yes, this cake actually improves after a day as the flavors meld together. You can bake the cake up to a day ahead, store it covered at room temperature, and frost it a few hours before serving.

My frosting seems too runny. How can I fix it?

If your frosting is too soft, refrigerate it for 15-20 minutes to firm up before spreading. You can also add more powdered sugar, a tablespoon at a time, until you reach the desired consistency.

Is there a way to make this cake with less sugar?

You can reduce the sugar by up to 25% without significantly affecting the texture. The natural sweetness from the bananas and pineapple helps maintain the cake’s flavor even with less added sugar.

What’s the origin of Hummingbird Cake?

Hummingbird Cake originated in Jamaica in the 1960s, where it was called “Doctor Bird Cake” (the doctor bird is a type of hummingbird and Jamaica’s national bird). The recipe made its way to the United States and became popular in Southern cooking after being published in Southern Living magazine in 1978.

Can I add other fruits to this cake?

Yes, you can experiment with adding small amounts of other fruits like mango or even strawberries. Just be mindful of their moisture content and try to keep the total amount of fruit consistent with the original recipe.

Why is my cake sinking in the middle?

A cake that sinks in the middle can result from underbaking, opening the oven door too early in the baking process, or using too much leavening agent. Make sure to follow the measurements precisely and check for doneness with a toothpick before removing from the oven.

Conclusion

This Hummingbird Cake with Cream Cheese Frosting offers a perfect taste of Southern hospitality in every bite. With its moist, fruit-studded crumb and luscious cinnamon-spiced frosting, it’s a dessert that brings together the best of comfort food and celebration cake. The beauty of this recipe lies in its simplicity—straightforward ingredients that transform into something truly special when combined. Whether you’re serving it at a family gathering, bringing it to a potluck, or simply treating yourself to something delicious, this cake delivers memorable flavor that will have everyone asking for the recipe. The combination of bananas, pineapple, and pecans creates a unique taste experience that’s both familiar and exciting, making this Hummingbird Cake a recipe you’ll return to time and again.

Hummingbird Cake with Cream Cheese Frosting